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Tyrosol
IUPAC name	4-(2-Hydroxyethyl)phenol
Other names	p-Hydroxyphenethyl alcohol; 2-(4-Hydroxyphenyl)ethanol; 4-Hydroxyphenylethanol
Identifiers
CAS number	501-94-0
PubChem	10393
SMILES	C1=CC(=CC=C1CCO)O
Properties
Molecular formula	C8H10O2
Molar mass	138.164 g/mol
Melting point	91-92 °C
Boiling point	158 °C at 4 Torr
	Except where noted otherwise, data are given for materials in their standard state (at 25 °C, 100 kPa)
	Infobox references

Tyrosol is a phenolic antioxidant present in a variety of natural sources. The principal source in the human diet is olive oil. Tyrosol is a derivative of phenethyl alcohol

As an antioxidant, tyrosol can protect cells against injury due to oxidation.^[1] Although it is not as potent as other antioxidants present in olive oil, its higher concentration and good bioavailability indicate that it may have an important overall effect.^[2] This effect may contribute significantly to the health benefits of olive oil and, more generally, the Mediterranean diet.

Recently Tyrosol present in white wine is also shown to be cardioprotective. Samson et al. has shown that tyrosol-treated animals showed significant increase in the phosphorylation of Akt, eNOS and FOXO3a. In addition, tyrosol also induced the expression of longevity protein SIRT1 in the heart after myocardial infarction in a rat MI model. Hence tyrosol's SIRT1, Akt and eNOS activating power adds another dimension to the white wine research, because it adds a great link to the French paradox. In conclusion these findings suggest that tyrosol induces myocardial protection against ischemia related stress by inducing survival and longevity proteins that may be considered as anti-aging therapy for the heart.^[3]

[edit] See also

[edit] References

^ Giovannini C, Straface E, Modesti D, Coni E, Cantafora A, De Vincenzi M, Malorni W, Masella R (1999). "Tyrosol, the major olive oil biophenol, protects against oxidized-LDL-induced injury in Caco-2 cells". J. Nutr. 129 (7): 1269–77. PMID 10395586.
^ Miró-Casas E, Covas M, Fitó M, Farré-Albadalejo M, Marrugat J, de la Torre R (2003). "Tyrosol and hydroxytyrosol are absorbed from moderate and sustained doses of virgin olive oil in humans". European journal of clinical nutrition 57 (1): 186–90. doi:10.1038/sj.ejcn.1601532. PMID 12548315.
^ Samuel SM, Thirunavukkarasu M, Penumathsa SV, Paul D, Maulik N (2008.). "Akt/FOXO3a/SIRT1-Mediated Cardioprotection by n-Tyrosol against Ischemic Stress in Rat in Vivo Model of Myocardial Infarction: Switching Gears toward Survival and Longevity.". J.Agric. Food. Chem. PMID 18826227.

[0] Giovannini C, Straface E, Modesti D, Coni E, Cantafora A, De Vincenzi M, Malorni W, Masella R (1999). "Tyrosol, the major olive oil biophenol, protects against oxidized-LDL-induced injury in Caco-2 cells". J. Nutr. 129 (7): 1269–77. PMID 10395586.

[1] Miró-Casas E, Covas M, Fitó M, Farré-Albadalejo M, Marrugat J, de la Torre R (2003). "Tyrosol and hydroxytyrosol are absorbed from moderate and sustained doses of virgin olive oil in humans". European journal of clinical nutrition 57 (1): 186–90. doi:10.1038/sj.ejcn.1601532. PMID 12548315.

[2] Samuel SM, Thirunavukkarasu M, Penumathsa SV, Paul D, Maulik N (2008.). "Akt/FOXO3a/SIRT1-Mediated Cardioprotection by n-Tyrosol against Ischemic Stress in Rat in Vivo Model of Myocardial Infarction: Switching Gears toward Survival and Longevity.". J.Agric. Food. Chem. PMID 18826227.

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